One of my favorite desserts is carrot cake. I will rarely make it because of the work involved in making and frosting the layers. There had to be an easier way to get the flavor of carrot cake that I love without all the work. Good news, there is! These Carrot Cake Squares with Cream Cheese Frosting are a single layer, but have all the yummy flavor you would expect in a great carrot cake. Best of all, since they are pre-cut into squares, you have some semblance of portion control - though if you are like me, you might just eat the whole pan.
Why you must try these carrot cake squares
- Much easier to make than traditional carrot cake
- Small portion sizes make them easy to freeze
- Variety of creative ways to decorate the carrot cake
- bread flour
- baking soda
- baking powder
- cream cheese
- confectioner sugar
How to make carrot cake with cream cheese frosting
To make these carrot cake bars, butter and flour a 11x15 cake pan and set it aside. Preheat your oven to 375 degrees.
Shred carrots using a cheese grater and chop walnuts with a large knife.
Beat 8 eggs in the bowl of a stand mixer on high speed. Beat the eggs on high speed until they have turned frothy.
When the eggs are done, reduce the mixer speed and gradually add in oil. Change the mixer speed to low and add the sugar and the salt.
Now it is time to combine the flour, cinnamon, baking powder, and baking soda in a large bowl and then add the dry ingredients to the egg mixture.
Now, fold in the grated carrots and the walnuts.
Distribute the carrot cake batter into your baking dish, spreading it out evenly. Bake the cake at 375 degrees in a preheated oven for 25-28 minutes or until a toothpick inserted into the center comes out clean.
When the cake is done, remove it from the oven and set the pan on a wire rack to cool. Then run a butter knife along the edges of the pan to make sure the cake is released from the edges.
Flip the cake onto a plate and move it to a wire rack to cool thoroughly. Once the cake has cooled, you can cut it into squares.
You all know that one of the best parts of any carrot cake is the cream cheese frosting, so lets get started making it!
Beat cream cheese on low to soften. Add butter to cream cheese, blending until the mixture is smooth. Add vanilla and powdered sugar and mix until it is creamy and spreadable.
Now it is time for the fun part, decorating the carrot cake squares. Fill a piping bag with the frosting and decorate the carrot cake bars any way you wish. This is great job for kids to help with. You can use some ground up nuts to decorate and add some edible candy carrots.
This easy carrot cake recipe is filled with bits of carrot and just the perfect amount of spices.
Now you can enjoy carrot cake anytime you wish!
Carrot Cake Squares with Cream Cheese Frosting
Cream Cheese Frosting Ingredients
- 16 ounces cream cheese softened
- 1 stick butter softened
- 2 cups confectioner sugar
- 1 teaspoon vanilla
Carrot Cake Instructions
- Butter and flour cake pans and set aside.
- Shred carrots and chop walnuts.
- Using stand or hand mixer, beat eggs on high speed until frothy.
- Reduce mixer speed and gradually add oil.
- On low mixer speed, add sugar and salt.
- Combine flour, cinnamon, baking powder, and baking soda and add to egg mixture.
- Fold in carrots and walnuts.
- Distribute cake mixture into cake pan, spreading evenly.
- Bake at 375 for 25-28 minutes.
- Set on wire rack to cool.
- Run a butter knife along the edges, to make sure cake is released from edges and flip onto a
- Move cake to a wire rack to cool thoroughly before frosting.
Cream Cheese Frosting Instructions
- Beat cream cheese on low to soften.
- Add butter to cream cheese, blending until mixture is smooth.
- Add vanilla and confectioner's sugar, mix until creamy and spreadable.
- Store in refrigerator until needed.
- Decorate squares as desired.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can store these in an airtight container on the counter for up to 5 days.
You can also freeze these. Simple wrap each individually in plastic wrap and then place them in a larger zip top bag. They will last in the freezer for up to 3 months.
So many! Walnuts and pecans make great toppings as do raisins and pastel colored sprinkles.